Crispy Ham Ribs with Sorghum Mustard Glage
Yield: 6-8 servings
1 gallon water
2 C light brown sugar
1 ½ kosher salt
1 ½ oz curing salt No. 1
Combine brine ingredients in a large pot over medium heat and stir until the salts and sugar are dissolved. Let the brine cool and submerge the ribs. Weigh the ribs down to keep them completely submerged in the liquid. Refrigerate 4-5 Days. Ribs
2 slabs port ribs
When you're ready to cook the ribs, remove them from the brine and pat dry. Heat a smoker to 225°, and smoke the ribs 5-6 hours or until almost tender. Remove from heat, cool briefly and refrigerate. Once the meat has chilled, slice the slab into single ribs.
To finish the ribs, heat a grill to medium-high and grill the ribs so they have a nice char and are warm through (or you can broil the ribs). In a large bowl, combine the ribs and enough glaze to generously coat them, and toss well. Arrange ribs on a serving platter and garnish with thinly sliced scallions.
½ C sorghum
½ C Dijon mostard
1 Tbsp fish sauce
Sliced scallions for garnish
Combine all the glaze ingredients in a saucepan over medium heat. Bring the mixture to a boil, stirring, and then reduce heat to low and simmer 20 minutes.